Classic Macaroni and Cheese

It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

directions

Pulse the bread and butter in a food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

FOR THE PASTA AND CHEESE:

Adjust the oven rack to the lower-middle position and heat the broiler. Bring 4 quarts water to a boil in a Dutch oven over high heat. Add the macaroni and

1 tablespoon salt; cook until the pasta is tender. Drain the pasta and set aside in a colander.

In the now-empty Dutch oven, heat the butter over medium-high heat until foaming. Add the flour, mustard and cayenne (if using) and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about

1 minute. Gradually whisk in the milk; bring the mixture to a boil, whisking constantly (the mixture must reach full boil to fully thicken). Reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Off the heat, whisk in the cheeses and

1 teaspoon salt until the cheeses are fully melted. Add the pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes.

Transfer the mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with the breadcrumbs. Broil until the crumbs are a deep golden brown, 3 to 5 minutes, rotating the pan if necessary for even browning. Cool about 5 minutes, then serve.